back in the day I worked for a chain restaurant. Made almost as much as a manager. Of course I worked 60-70 hrs a week. When managers hit 60 hrs, it seemed like they all disappeared. Most of the time they could be found sitting at the counter complaining about food cost while eating steaks they had written off as waste.
It was fun when the district and regional managers would come in for inspections. Low managers would bump us off of the line to show off their “skills”. I finally had enough and asked why they were showing off in front of big wigs,when they usually sat at the end of the counter and ate?
Good times... Good times...
When I became a chef, I swore I would never be a typical manager.
There is an old saying: Those who can, do. Those who cannot, manage...or supervise.